Mrs. Amy Raabe, Program Coordinator
asraabe@ysu.edu
Dietetic Technicians, Registered (DTRs), are trained in Food and Nutrition and are an integral part of health care and food service management teams. The associate degree coursework for dietetic technicians includes a variety of classes in food and nutrition sciences, food service systems management, and a range of general science courses. Dietetic Technicians, Registered work independently or on teams with Registered Dietitians in a variety of employment settings, including health care, business and industry, public health, food service, and research.
Upon completion of the DT program, graduates are issued a Verification Statement that confirms their eligibility to sit for the Commission on Dietetic Registration (CDR) examination for Dietetic Technicians. Successful completion of the exam allows the graduate to use "DTR" as the practice credential.
Admission to the DT program requires an application and meeting Admission Criteria:
GPA > 2.5 and "C or better grades" for the following courses:
HMEC 1550 - Intro to Human Ecology Professions
ENGL 1550 - Writing 1
FNUT 1551 - Normal Nutrition
BIOL 1551/1551L - Anatomy & Physiology 1 and Lab
Most of the required courses for the DT program can be applied to the BSAS programs in food and nutrition.
The associate degree program is accredited by:
The Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, Illinois
1-800-877-1600
Learning Outcomes
At the completion of the dietetic technician program, graduates will
- Be able to practice as competent dietetic technicians.
- Meet the workforce needs for DTRs in the Mahoning Valley.
- Practice a high degree of professionalism.
For more information, visit The Dietetic Technician Program.
| COURSE | TITLE | S.H. |
|---|---|---|
| General Education Requirements - Basic Skills | ||
| ENGL 1550 | Writing 1 | 3 |
| ENGL 1551 | Writing 2 | 3 |
| CMST 1545 | Communication Foundations | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| Arts & Humanities elective | 3 | |
| Social Sciences Requirements | ||
| PSYC 1560 | General Psychology | 3 |
| Natural Science Requirements | ||
| CHEM 1505 | Allied Health Chemistry 1 | 3 |
| CHEM 1505L | Allied Health Chemistry 1 Laboratory | 0 |
| BIOL 1551 | Anatomy and Physiology 1 | 3 |
| BIOL 1551L | Anatomy 1 Laboratory for Health Professions | 1 |
| BIOL 1552 | Anatomy and Physiology 2 | 4 |
| BIOL 1552L | Anatomy and Physiology 2 Laboratory | 0 |
| Other Accreditation Requirements | ||
| ACCT 1503 | Elementary Accounting | 3 |
| or HMGT 2603 | Hospitality Managerial Accounting 1 | |
| BIOL 1560 | Microbiology for the Health Professions | 2 |
| BIOL 1560L | Microbiology Laboratory for Health Professions | 1 |
| COUN 2651 | Foundations of Helping Skills for Human Ecology Professionals | 2 |
| or COUN 2650 | Foundations of Helping Skills for Allied Health Professionals | |
| Major Courses - C or better grade required | ||
| FNUT 1512 | Food Safety and Sanitation | 1 |
| FNUT 1551 | Normal Nutrition | 3 |
| FNUT 1553 | Food Science and Management Principles | 3 |
| FNUT 1553L | Food Science and Management Principles Laboratory | 1 |
| FNUT 2603 | Medical Nutrition Therapy 1 | 3 |
| FNUT 2603L | Medical Nutrition Therapy 1 Lab | 1 |
| FNUT 2609L | Food Systems: Supervised Practice | 3 |
| FNUT 2610 | Organization and Management | 3 |
| FNUT 2612 | Food Systems: Operation, Production, and Service | 3 |
| FNUT 2612L | Food Systems: Operations, Production, and Service Laboratory | 2 |
| FNUT 2613L | Medical Nutrition Therapy Supervised Practice | 4 |
| FNUT 2628 | Practicum in Dietetic Technology | 3 |
| FNUT 2652L | Nutrition Assessment Laboratory | 1 |
| HMEC 1550 | Human Ecology Professions | 1 |
Final grade of C or better required in all major courses. Courses cannot be taken Credit/No Credit.
Application forms available in the Department of Human Ecology.
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| ENGL 1550 | Writing 1 | 3 |
| FNUT 1551 | Normal Nutrition | 3 |
| BIOL 1551 & 1551L |
Anatomy and Physiology 1 and Anatomy 1 Laboratory for Health Professions |
4 |
| FNUT 1553 & 1553L |
Food Science and Management Principles and Food Science and Management Principles Laboratory |
4 |
| 1st Year Experience elective | 3 | |
| Semester Hours | 17 | |
| Spring | ||
| ENGL 1551 | Writing 2 | 3 |
| BIOL 1552 & 1552L |
Anatomy and Physiology 2 and Anatomy and Physiology 2 Laboratory |
4 |
| PSYC 1560 | General Psychology | 3 |
| FNUT 2612 & 2612L |
Food Systems: Operation, Production, and Service and Food Systems: Operations, Production, and Service Laboratory |
5 |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| HMEC 1550 | Human Ecology Professions | 1 |
| Semester Hours | 17 | |
| Year 2 | ||
| Fall | ||
| CHEM 1505 & 1505L |
Allied Health Chemistry 1 and Allied Health Chemistry 1 Laboratory |
3 |
| BIOL 1560 & 1560L |
Microbiology for the Health Professions and Microbiology Laboratory for Health Professions |
3 |
| FNUT 2603 & 2603L |
Medical Nutrition Therapy 1 and Medical Nutrition Therapy 1 Lab |
4 |
| ACCT 1503 or HMGT 2603 |
Elementary Accounting or Hospitality Managerial Accounting 1 |
3 |
| COUN 2651 | Foundations of Helping Skills for Human Ecology Professionals | 2 |
| FNUT 2652L | Nutrition Assessment Laboratory | 1 |
| Semester Hours | 16 | |
| Spring | ||
| MATH 2623 | Quantitative Reasoning | 3 |
| FNUT 2610 | Organization and Management | 3 |
| CMST 1545 | Communication Foundations | 3 |
| FNUT 2609L | Food Systems: Supervised Practice | 3 |
| FNUT 2613L | Medical Nutrition Therapy Supervised Practice | 4 |
| Semester Hours | 16 | |
| Summer | ||
| FNUT 2628 | Practicum in Dietetic Technology | 3 |
| Arts & Humanities Elective | ||
| Semester Hours | 3 | |
| Total Semester Hours | 69 | |